Rhubarb Syrup
Learn how to make Rhubarb Simple Syrup ... it's super easy, ready in minutes, and so delicious!
Servings: 32 servings
Calories: 33kcal
Ingredients
- 4 cups chopped rhubarb (17.5 ounces / 496 grams)
- 1 cup granulated sugar
- 1 cup water
Equipment
- Medium Pot (one with a heavy bottom works best)
Instructions
- Combine rhubarb, sugar, and water in a medium pot over high heat, stirring constantly until sugar dissolves.
- Bring mixture to a boil, then reduce heat to a simmer. Cook until rhubarb is soft and starting to fall apart, stirring frequently (about 5 to 7 minutes).
- Remove from heat, then let cool for about 10 minutes.
- Place a fine mesh strainer over a large bowl, then transfer rhubarb mixture to strainer.
- Stir rhubarb mixture until most liquid has drained into bowl, then firmly press the pulp with the back of a spoon to extract the remaining liquid.
- Transfer syrup to an airtight container, then refrigerate until ready to use. Enjoy!
Notes
Recipe makes about 2 cups, or 32 servings (1 tablespoon per serving).
If you don't have enough rhubarb (or would like to make less syrup), you can cut the recipe in half.
For the most colorful syrup, look for thin, bright red stalks when selecting the rhubarb.
Use a food scale to weigh the rhubarb, if you have one. You'll get a more accurate measure of the amount than you would with cups. This is the scale that I use (and highly recommend).
The finished syrup is fairly thin and perfect for making drinks. If you'd prefer a thicker syrup, return the strained syrup to your pot, then continue simmering until it has reduced by about half (or to your desired thickness).
Check out the info before this recipe card for more tips, step by step photos, ideas for using the syrup (and leftover pulp), and more!
Nutrition
Calories: 33kcal
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